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Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Lazarus Bread Pudding w/Whiskey Sauce Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

3/4 lb Bread, French or Sourdough

1/4 c Pecans, toasted

4 oz Butter, melted

--------------------------------CUSTARD MIX-------------------------------- 2 c Sugar

1 t Salt

8 x Eggs, large

5 1/2 c Milk

1 t Vanilla

-------------------------------WHISKEY SAUCE------------------------------- 8 oz Butter, melted

2 c Powdered sugar, sifted

2 x Eggs, large, beaten well

1 oz Whiskey

CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9x13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water* for 20-25 minutes. Test with knife. *Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly. WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious!

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<h1>Lazarus Bread Pudding w/Whiskey Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 lb Bread, French or Sourdough <P>1/4 c Pecans, toasted <P>4 oz Butter, melted <P>--------------------------------CUSTARD MIX-------------------------------- 2 c Sugar <P>1 t Salt <P>8 x Eggs, large <P>5 1/2 c Milk <P>1 t Vanilla <P>-------------------------------WHISKEY SAUCE------------------------------- 8 oz Butter, melted <P>2 c Powdered sugar, sifted <P>2 x Eggs, large, beaten well <P>1 oz Whiskey <P>CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9x13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water* for 20-25 minutes. Test with knife. *Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly. WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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